Cooking device



March 26, 1935. T. J. MATAssA COOKING DEVICE Original Filed Feb. 2, 1931 gli.

l /N VEN TORJ 2770/7705 IZ- 1yr/#Us5 ATTORNEY Patented Mar. Z6, 1935 rfipplication February 2, 1931,v seriarNo. 51.21339 g l Renewed October 1, 193e,

ened zones whereby the pie'may bereut into aA selected number of `segmental piecesof vequal or approximately :equal size. YGenerally in the restaurant and caf trade, unless the restaurant has a checker, often the size of apiece of piev will vary in accordance with the particular lwhim of the personcutting the pie. To customers,this is noticeable and it is with the idea ofgovercoming discrepancy in the size ofthe pieces of pie :served that the present invention isprimarily directed. I have described ina copending applicationSerial No. 485,479, led September 30,1930, for Cooking devices, a devicefwhich is adapted `to .bake the lower portion or ple crust, andthe present invention may cooperate with the rst mentioned invention to bake a top crust. In thy-former invention, I may'or may not have to have a top crust, although if I do need a top crust for a pie, such as apple, pineapple, and the like, Vthe top crust may be baked properly and placed over the other crust member known as the bottom crust.

It is within the objects of my invention to provide a crust having variousornamentations as may -be desired. f

Other objects of the invention comprise a device which is simple Yof structure, easy to use, produces well baked crust, and which is superior to ordinary methods of baking.

With the above and other objects in view, the invention consists in the Anovel and useful provision, formation, construction, association, and relative arrangement of parts, members and features, all as shown in a certain embodiment in the accompanying drawing, described generally, and more particularly pointed out in the claim.

In the drawing: Figure 1V is a transverse sectionalview of a device incorporating the invention,

Figure 2 is a sectional view on the line 2-2 of Figure 1, and, j

Figure 3 is a fragmentary sectional detail on the line 3-3 of Figure 2. Y

Referring to the drawing, I have shown the device as an entirety in Figure 1, and the same includes a body 1 including a pair of cooperating members 2 and 3 maintained in hinged relationV 'Theitop 2 includesa shell 18having a depending with a suitable source of electricity, whereby the" and bottom members respectively.k The member 3 is provided with a dough vor batter receiving and' molding member 5, the face' of which is concave. An annular flange 7 may be integrally formed with saidlmemberandfalong themarginal edges thereof. Adapted to be secured` to the flange andv to bridge the cap included by said flange is =a closure plate 8; Included between the bottomf-ace 9 of member'and'fan insulating mem- Y ber 10 is a mineral wool 11,v which acts as a heat resistantelement. Thismineral woolI lies adjacent a heatingv `coil `12 which is enclosed within a shell designated.generallyfas'13;. This 'shell is in direct Contact, in .the present ins-tance, kwith vthe member 5. YAn annularangenlfl is adapted toi receive screws or like objects passedthrough the f shell 13 for maintaining said shell, with itslassociated heating mean-s 12, againstthe bottom face ofthe member. 'Iheiibroiis.material 11A functions in the ordinaryiman'ner ftoprevent dissipation of heat` outward of..lthe rheating elementA 12. Suitableelectrical conductorsfland 16 connect with the heating element 12v and. v'with v'a socket 17. This socket is'gsecured tothe plate 8.

rim iiange 19 within the coniines of which is'an insulating member 2G, which insulating vmember in turn is adapted toconne further insulating material, such as mineral wool, 21. The said shell 18 along with the insulating material 20 is adapted to` be securedto the top 'heating and l molding member'22, theface of which member is convex. This member 22 is formed with a rim flange 23, and the members 18 and 20 are se-Y `cured to a portion lci? this rim iiange, .as shown best in Figure 1, by any-suitable means, such as by screws shown at 24.-. A further portion of said rim ange cooperates with the flange 7 of the lower mold member. A shell Y25 is adapted to encase a heating element 26 and this shell is secured in any suitable manner to one or more ribs 27 formed on the concave surface of the member 22. Suitable conductors 28 and 29 connect with said heating element and with a socket 30, this` socket being embeddedin the mineral` wool 21 and carried by theY shell y18.

A base 31 is adapted to have extending from the top surface thereof pillars or posts 32, and said pillars or posts are in turn lsecured to the bottom plate 8. A handle 33 is secured to the rim4 flange, 23. Plugs 34 and 35fma'y bewinserted in the sockets 17 and 30, respectively, which plugs through themedium of conductors communicate" elements 12 and 26-may be Vheated to in turn heat the top .and bottom molds.

As stated in the objects of the invention, the top and bottom molds have the face portions thereof provided with radial ribs 34. These ribs are spaced apart any degree desired. The face portions of both said molds may likewise be provided with the usual concave depressions 35,

although this is not absolutelyv essential. AAs stated in the objects, these portions 35. mayas,- sume any configuration desired for the purpose of ornamentation.' The radial ribs of the top shown best in Figure 3 so that any dough'o'r batter 36 disposed between said molds may haveY a zone of relative thinness with respect to the general body portion of said dough for instance, as shown at 37 with respect to the portion 38.

Attention is likewise directed to a further feature of the invention. The face portion of the bottom mold 5 is so arranged that adjacent the `marginal edges there is an abrupt upward curve,

as shown at `39, and the top mold is correspondingly formed as shown at 40.

The operation, uses and advantages of the invention are as follows: y

If it is assumed that the device is hot by pas.-

sage of electricity through the heating elementsY thereof, the coverl ortop may bevswung .upward relative to the lower or base portion and the dough or batterpoured upon the concave face of the lowermost mold. This doughv or batter will, of course, fill the various interstices on said face. The top mold is then pressed downwardly,

- a as shown in Figure 1, and thedough or batter will result. the elements are Vsoassociated that there is a normal spacing `betweensaid molds when ther molds'are closed: to working relation. The dough ror batter will generally conform to the i character of the mold and appearas shown "in the cross section of Figure 1. After the dough has been baked, the time element being determined by experiment, the baked crust may be removed. This crust may then be placed over the bottom pie crust forming a top therefor. It will be noted that the edges or rim portion of the crust depend downwardly and, as a consequence, the top crust will t within the bottom crust. It is assumed, of course, that the bottom crust has been filled. v

Itis only necessary to follow the scored lines of the top crust to cut the pie into even pieces. and bottom molds are oppositely disposed, as

From .a commercial standpoint the invention is extremely valuable because a battery of these ydevices may be utilized and the baking of the crusts will be uniform. This is essential when pies or like pastry elements are baked in cornmercial lots because guesswork must be removed.

It is obvious that various changes and modications and variations may be made in pracbottom section, a heating element carried within said bottomfsection, a heating element carried within said top-section, said bottom section having a dished'upperface and said top section havingY av bowed lbottom face conforming to the configuration of a bottom section, said top section having a peripheral edge ring` adapted to engage andextend below thevtop edge of said bottom sectionto maintain the adjacent faces of said sections in slightly spaced relation to receive a pie crust dough-therebetween with the edge of said ring serving to enclose a space'between the faces of said sections, and radially disposed ribs on the face portion of one of said sections to provide score lines in the dough to be baked between said sections,

' THOMAS J. .MATASSA. 

